Stuffed Artichokes

By á-2825

Courtesy of Chef/Owner Danny Kerr of Citricos in Bradley Beach, NJ

Ingredients

• 4 medium fresh artichokes
• 1 gallon (16 cups) water
• 1 ⁄4 cup lemon juice
• 1 Tb.salt
• 2 cups Italian-style breadcrumbs
• 1 Tb. minced garlic
• 2 –3 tbs. grated Parmesan cheese
• 1 Tb. dried parsley
• 1 ⁄2 tsp. freshly ground black pepper
• 1 ⁄4 cup extra-virgin olive oil, plus 1–2 Tbs. for drizzling

Details

Servings 4
Adapted from monmouthhealthandlife.com

Preparation

Step 1

Clean the artichokes in cool water, pulling the leaves outward to loosen. trim the stems so that the artichokes sit upright on a at surface. Snip off the pointed tips of each leaf with scissors.
in a large stockpot, bring water to a boil and add the lemon juice and salt to the water (reserve
1⁄4 tablespoon of the salt for a dry mixture). add the artichokes to the boiling water and boil until tender, about 45–60 minutes. Remove from the water and put them in the fridge to cool.

Preheat the oven to 450°f. in a large bowl, combine the breadcrumbs, minced garlic, Parmesan cheese, parsley, pepper and remaining salt. Slowly add the oil until the crumb mixture is moistened enough
to stick together. Starting from the bottom of the artichoke, stuff each leaf with the breadcrumb mixture. Place the stuffed artichokes on a large baking pan. Drizzle olive oil over the top of the artichokes and cover the pan tightly with heavy- duty foil. Bake for approximately 10–12 minutes.

Garnish with additional Parmesan cheese and parsley.